Lox and Cream Cheese Rangoon
I know Christmas aka national all-Jews-go-get-Chinese-food-and-watch-a-movie-day was last week, but I just can’t quit with the Chinese recipes! True to form, we went out for Chinese food on Christmas Eve, and my Chicken and Broccoli was just as delicious as always. Now maybe I’m turned off by the crowds or MSG, or inspired by my love of eating at home, but actually prefer to make my own Chinese food for Christmas instead. One bite of my homemade General Tso’s Chicken and I was hooked!
This year, I took the decidedly unkosher Crab Rangoon and swapped the crab for lox. The result? Like a fried version of my favorite bagel breakfast. Why didn’t I think of this sooner? Now you can have lox and schmear for every meal. Is it Christmas again yet??
Lox and Cream Cheese Rangoon
Ingredients
- 8 ounces cream cheese at room temperature
- 4 ounces lox finely diced
- 1 tablespoon powdered sugar
- 1 tablespoon chives minced
- Pinch of salt
- 20 wonton wrappers
- Canola Oil for deep frying
Instructions
- In a small bow, mix the cream cheese, lox, sugar, green onions and salt well.
- Place about 1 heaping teaspoon of the cream cheese filling in the middle of a wonton wrapper.
- Fold two pointy ends of the wonton wrapper together to make a triangle.
- Fold the other two ends to make a tiny parcel. Using a little water, pinch to seal tight and make
- sure there is no leakage.
- Heat up a heavy bottomed pot of 2-3 inches of oil to 350 degrees F and fry the rangoon in
- batches until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper
- towels. Serve immediately.
- Adapted from Rasa Malaysia.
10 Comments
OK, a few weeks ago we were at an Asian cuisine restaurant and no less than five people near us ordered their crab Rangoon – at least that’s what I think it was. I had to strain my neck around and stare at plates and finally overhear someone ordering to figure it out. I’ve never had it, but with so many people ordering, it must be something amazing. I am not a fan of lox, but I would definitely try the crab.
Yes probably! They are a popular starter. They are so good, though it’s hard to go wrong with fried cream cheese.
I can not tell you how delicious these Rangoons look and sound. Thanks for the recipe Amy!
Thanks, Ginny! I wonder if you could do a vegan version?
That is going on my list!
[…] Lox and Cream Cheese Rangoon by What Jew Wanna Eat […]
[…] Lox and Cream Cheese Rangoon – What Jew Wanna Eat […]
Would the ragoons work if I baked them in a muffin tin?
It would work, but not be as tasty I don’t think!
[…] View From Great Island – Roasted Black GrapesTori Avey – Spicy Middle Eastern Chicken WingsWhat Jew Wanna Eat – Lox and Cream Cheese RangoonCreative Culinary – French 75 Cocktail Tori Avey – Cheesy Roasted Jalapeno FondueTori Avey – […]